As part of our burger series, this is a delicious veggie option that is super tasty. The star ingredient here is the Beerenberg Chilli Jam - it gives the burger a whole new twist. With the chilli jam and the flavours from each of the ingredients, there’s not much extra you need to add.
There’s a couple other reasons I love this recipe too. Number 1 is that if you’re out on an adventure, these ingredients keep well. So, it’s great to have towards the end of the trip when you’ve used up most of the fresh ingredients and it’s very space savvy for the eski with only the halloumi needing refrigeration. And the second reason that I love it, is because it’s great for an impromptu BBQ. All the ingredients are super easy to pick up from the supermarket and need minimal preparation. So read on for this tasty BBQ recipe. Ideally cooked up on a portable gas BBQ with a view over the mountains or the sea.
Here is what you’ll need (makes 4 burgers, recommend 2+ per person):
Ingredients for your burger BBQ session:
- 1 block of halloumi (around 180g)
- 1 tsp olive oil
- 1 tsp rosemary
- 4 slices of tinned pineapple
- 1 avocado, sliced
- 4 tsp of Beerenberg Chilli Jam
- 4 burger buns (I used brioche burger buns)
Directions for your BBQ recipe:
Before leaving the house:
- Prepare the halloumi. Cut it into 1 cm thick slices and place into a plastic tub. Add the olive oil and rosemary into it too. Mix together. Set aside for when you’re ready to BBQ. Note that this can also be done at the BBQ site.
- This next step is up to personal preference, but you can open up your pineapple tin and only pack the number of slices you need. Or you can bring the whole tin and have the remaining slices grilled for a little dessert.
- Similar story here, but you can pre-cut your avocado or do it at the BBQ site.
Once you found your perfect BBQing spot:
- Set up the STOV BBQ. Light and wait onto medium-low heat. Let this heat up for a couple minutes.
- When the BBQ is hot, place the slices of halloumi onto it. Cook for a couple minutes on each side, until it’s nicely browned off. Here I use a lower heat to ensure the middle gets heated through and becomes more gooey, otherwise you end up just searing the outside of the haloumi.
- There should be room to start placing the pineapple on the BBQ too. You can rotate the haloumi to the outside and start to bring the pineapple into the centre. The pineapple will need a couple minutes on each side to get warmed through and the grilled effect on the outside.
- If you like, you can lightly toast your burger buns on each side on the STOV BBQ.
- Once the halloumi and pineapple are cooked, either turn the BBQ off and serve straight from here or take off the heat onto a serving plate / board.
- To assemble the burger, spread a teaspoon of jam over the bun. Then top with the pineapple slice, avocado in the centre and halloumi on top. Enjoy!
Want to try some other burger recipes variations for your BBQ? Check the recipes below: